So... apparently many states are experiencing the warmest winter on record for some 40 years or so.. (well, atleast compared to last year, when freezing temps and blizzards swept across the country killing lots and wreaking all $ORT$ of havoc, remember??) Here in San Francisco, blossoms are a blooming. Not to mention my body thinks its Spring and I've been allergy-ridden. Hard to believe, being that it's only the 1st(ish) week of February, where in the past, this time every year meant miserable-subzerotemps-my-bones-are-freezing wintertime in NYC. Yeah, no. I don't miss that, NY!

At the end of the day, it's February, which means it's still Winter. And with that, and in keeping with the seasons, I bring forth this simple yet nourishing Winter's Stew. In my household we do well on this type of thing because it lasts us atleast 2 nights (better than 1), is cost-effective, takes minutes to prepare and is super yummers. The best part about this is not only how easy it is to make, as all it takes is chopping and throwing contents into pot, but how nutrient-dense therefore good for you it is...

Have Some Now and Have Some Tomorrow Winter's Stew (makes about 6-8 servings)
1 can Organic Aduki Beans, drained and rinsed (I use the Eden brand)
1 can Organic Kidney Beans, drained and rinsed
4 stalks Organic Celery, chopped
4 Carrots, chopped
1 medium Organic Sweet Potato, chopped 
3 Organic Tomatoes, chopped
1 cup Organic Frozen or Fresh Corn Kernels
4 Organic Collard Greens or Kale, chopped
2 cups Organic Veggie Stock
3 cups Water
1 small Shallot 
3-4 Garlic Cloves, crushed
Herbs and Spices
Cinnamon Stick
Bay Leaf
Cumin
Cayenne
Turmeric
Paprika
Sage
Thyme
Oregano
Lemon Pepper
Black Pepper
1-1/2 Tbsp Sea Salt
(or pretty much everything in your herb/spice pantry)

In a large pot, bring together garlic, shallot and 3 Tbsp of Olive Oil over medium heat. Once the sizzle, add in potatoes (for 5 minutes- stirring), then carrots, celery and tomatoes. Cook for another 5 minutes. Add in Cinnamon Stick, Bay Leaf and Veggie Stock. Cover and cook for 10 minutes. Add in corn and beans, then stir in more and more water to your liking- depending on how thick or runny (like soup!) you like it. Then in go all the herbs and spices.. It's your experiment, therefore there's no such thing here as the "right amount" of anything, because everyone has a preference. I like it spicy, others do not. I like a little less salt, my boyfriend is the opposite. I pretty much use 1/2-1 tsp of mostly everything listed under Herbs and Spices, but that's just me. Try it! Have fun.. and here's to staying even cozier this winter!

Spice up some root veggies like carrots, turnips and beets in less than 5 minutes! I've been hankering some sauerkraut so I used red cabbage...

Pickling Made Easy:
1 Quart Jar
3/4 cup Apple Cider Vinegar (Bragg's is recommended)
1/2 cup Water
1 Tbsp Sea Salt
1 Bay Leaf
1 Cinnamon Stick
1 Tbsp Black Peppercorns
1 Tbsp Fennel Seed
1 Tbsp Cumin Seed
1/2 lb Chopped Red Cabbage or 1 lb Root Veggie of choice (or mix of both!)

First, bring together the liquids and salt in a small pot, letting it boil over low heat for 7-10 minutes. Turn off heat, then pack the jar tightly with the carrots or cabbage as well as the spices, cinnamon stick and bay leaf. Lastly pour in the warmed up brine, adding more water if necessary to fill the jar up to the brim. Cover and let sit out in room temperature for at least 24 hours before enjoying with mixed greens, in tacos, with grains or just straight out of the jar!

Enter, the Sesame Seed.. Small in shape but loaded with goodness, these nutty seeds contains substances that belong to a group of fibers called lignans, which lower cholesterol. Due to its high levels of copper they are a wonderful ant-inflammatory food and can be beneficial for those suffering from rheumatoid arthritis. Copper also activates an enzyme necessary for building elastin and collagen, which provides structure and elasticity to the bones and joints. In the hull of the seeds are loads of calcium, which is a mighty mineral that lowers blood pressure, reduces migraines (which are caused by blood vessel spasms) and builds bone structure and overall health.

Grind up some Sesame Seeds with a bit of oil to make Tahini Dressing, a wonderfully tasty Middle Eastern fundamental.Drizzle over a boring salad and bam, best salad ever it becomes..

Here's how easy it is:
Homemade Tahini
2 Tbsp Sesame Seeds
1 tsp Olive or Unrefined, untoasted Sesame Oil
1/8 cup Water (or more depending on desired consistency)
Juice of 1/2 Lemon
1 tsp Sea Salt 
In a food processor (or blender) grind Sesame Seeds until smooth, then add in Oil and Salt. Slowly add in water and lemon juice, blending until smooth. Enjoy over everything...

xoS

Now that the Holidays are over, now what? Back to the program is what..
I just came back from an unbelievable getaway to Thailand which consisted of savory, tasty and fresh Thailand food x 3 meals everyday, snorkeling and swimming alongside wildly-neon fish, riding motos, basking in age-old and mirror-tiled palaces, reading for leisure (!),  swimming through an emerald cave, falling in love with an elephant, gawking at bats (I know), and getting massaged... 

I crawled my way to a yoga class last night for the first time in weeks and I kind of fell asleep in child's pose. The process of getting my groove back has been trying, but at least it's begun. "Letting go" and keeping up with healthy habits during the winter months are always more difficult to sludge through. But here I am, being my best cheerleader and yours too. You can do it! Get back on it and find your groove again. A bunch of friends and coworkers are embarking on juice cleanses this week, which is a splendid idea and a great kickstart. Juicing has tons of benefits and is great to implement as a regimen, not to mention extremely popular these days. Honorable mentions include Living Greens , Can Can, Organic Avenue and Blueprint, for starters.

But what happens post-juicing? How to maintain that glow, lightness of being, clearer eyes, bloat-free belly and improved energy? It's easier than you think to change your food and get on a path that's not necessarily FREE of gluten, alcohol, sugar, caffeine, meat and dairy, but one that contains a lot LESS of these categories which are taxing on the body. I can show you how!

I usually lead a nourishing food cleanse and detox seasonally both with private clients and at Yoga Garden. Stay tuned on the next group cleanse, btdubs. The point of my cleanse program is not to convert people to veganism, but more about providing the tools to help people make good food choices that ultimately make them feel way, way better. Besides, you are what you eat, so what you eat should be clean, nourishing, nutrient-rich, delicious food that is ideally prepared with love.

Stock up on these yummy Detox foods:
*Root Veggies (Sweet Potatoes, Carrots, Beets to puree for soups or for roasting)
*Broccoli & Cauliflower (also perfect as soups and as a roasted side dish)
*Dark Leafies (Kale and Arugula top my charts; mixed greens =less boring)
*Nuts and Seeds (an unsalted variety for snacking or pureeing as dressing!)
*Miso Paste (for soups and salad dressings)
*Organic Beans (red, white, navy, mung, garbanzo, black- for dips and salads)
*Gluten-free whole grains: millet, quinoa, brown rice, amaranth (for nutrient-dense salads and morning porridges)

Big diff between eating and feeding. Don't eat just to eat. Feed yourself. Nourish, enjoy and take care.
Happy New Year indeed.
Peas and love,
S

Tis the season for lots of cooking.. and baking! 
I used to stay away from baking; I could never get anything to rise properly or get my cookies soft enough. But alas, Babycakes came along and everything changed. 

Try these surprisingly simple and super delish morning muffins!

Roasted Apples
1 lb Granny Smiths, peeled, cored and diced into 1" cubes
1 lb Pink Ladies, same
1 Tbsp Ground Cinnamon
1/2 Agave Nectar
1/4 Fresh Lemon Juice

Muffins
2 cups Bob's Red Mill All Purpose Gluten Free Baking Flour
2 tsp Baking Powder
2 tsp Baking Soda
1 tsp Xanthan Gum
1 tsp Salt
2 Tbsp Ground Cinnamomn
1/4 tsp Ground Nutmeg
1/2 Coconut Oil (gotta melt the solid! to do this, place entire jar with top off in a small pot of boiling water)
2/3 cup Agave Nectar
2/3 Rice Milk2 Tbsp Vanilla Extract

Preheat oven to 325. Line a baking sheet with parchment. In a bowl, toss together apples, cinnamon, agave and lemon until apples are completely coated. Spread mixture over prepared baking sheet. Bake apples on center rack for 35 min, rotating the sheet 180 deg after 20 min; apples should be soft by then. Let apples stand for 30 min.

Now for the muffins- keep oven at 325; line a standard 12-cup muffin tin with paper liners. In a bowl, whisk all the dry goods: flour, powder, soda, gum, salt, cinnamon and nutmeg. Then add in the wet stuff: oil, agave, milk and vanilla to the dry ingredients and stir until the batter is smooth. Add 1 cup of roasted apples and stir to distribute.
Pour 1/3 cup batter into each prepared cup. Bake muffins on center rack for 20 min, rotating the tin 180 deg after 15 min until muffins are golden brown and fork inserted into center comes out clean.
Let cool and enjoy with a cuppa tea!

Happiest Holidays to you and yours!
xoS

Tis the season for lots of cooking... Try these super easy sides for the next Holiday dinner you throw or go to! 
While we did have a bird, the sides are as always (well mostly) vegan/gluten/dairy-free,  delish, quick and won't leave you with that sinking feeling afterward. 

Glazed and Roasted Brussel Sprouts
1 lb. Brussel Sprouts (optional to halve them; they cook faster and more even that way.. I did not halve them this time and liked the toasty exterior/ fresh and crunchy interior)
3 Tbsp. Olive Oil
2 Tbsp. Leftover Bacon Grease (optional; if you happen to've cooked some bacon that morning and have leftover grease that you didn't throw out yet, use it for a smokier flavor... the guys will thank you)
2 Tbsp. Maple Syrup
Huge handful golden Hunza Raisins and crushed Almonds
Salt to taste
On a baking sheet, lay down the sprouts, drizzle oil over and massage well until well coated. Pour on maple syrup and add in raisins, almonds and salt. Bake at 350 degrees for 25 minutes until edges start to get toasty looking.

Simply Mashed Potatoes
Quite simply the easiest thing on the menu and the hardest thing to mess up!
3 lbs  Medium Potatoes (15 or so)
2 Tbsp Earth Balance (Vegan Butter) or Regular Butter
2 Tbsp Coconut Butter
1/4 cup Almond Milk
Minced Chives
Fresh Rosemary
Salt to Taste
Boil Potatoes for 30 minutes, or until soft when pierced with fork. Drain, let cool, and peel off skin. Start mashing with a large wooden spoon or spatula and add in Milk, Butter, Coconut Butter, Chives, Rosemary and Salt. For creamier potatoes, take all ingredients into a food processor.

Roasted String Beans
3 Tbsp Olive Oil
3 Cloves Garlic, minced
Salt and Pepper to taste
1 tsp Paprika
1/2 tsp Ground Red Pepper
Lemon wedge
On a baking sheet, lay down beans and pour over oil, salt, pepper, Paprika and Ground Pepper- and sprinkle over garlic Bake at 350 degrees for 20 minutes until roasted and toasted looking. Optionally, squeeze over a small lemon wedge when cooled off.

Mashed Sweet Potatoes + Cran-Orange Sauce
4 Large Sweet Potatoes
2 tsp Cinnamon
2 Tbsp Coconut Butter
2 Tbsp Earth Balance (Vegan Butter) or Regular Butter
1 tsp Salt
Bake Potatoes at 350 degrees on center rack for 20-25 minutes, until soft when pierced with fork. Let cool, then peel off skin. In a bowl, mash potatoes with wooden spoon or spatula, then add in the rest of the ingredients. Easy as that..

Cran-Orange Sauce
1 package Organic Cranberries
1/2 cup Agave Nectar or Maple Syrup
1 cup Fresh Squeezed Orange Juice
1/2 orange peeled and cut into 1/2" bits
In a pot, boil cranberries in OJ over medium heat until cranberries start to pop and absorb all liquid. Start mashing with a wooden spoon or spatula, then add in syrup or nectar and orange bits. Turn down heat to low and mix it all up until thick sauce forms. Serve with everything!

Glazed and Herbed Hormone/Antibiotic-Free Bird 
We were blessed with a giant bird that I glazed, stuffed and over-herbed. Try this simple glaze to pour over the whole thing...
2/3 cup Apple Cider Vinegar
2/3 cup Maple Syrup
1/4 cup OJ
Bring all ingredients in a pot until boiling and mix until sort of thick (3-5 minutes). Pour it over!

Apple-Chestnut Stuffing
1/2 old baguette or 5 slices of toasted bread, cut into small pieces
1 cup Veggie Stock (or Chicken stock if desired)
2 stalks Celery, chopped
1 small Onion, chopped
1 apple, chopped
1 cup Chestnuts (roasted in oven for 20 minutes, skin peeled off)
1/2 Pecans
Fresh Thyme and Sage
Mix it all up and stuff it!

A wonderful Thanksgiving was had indeed... Happy Holidays!
xoS

Fall's my fav. I love it all- the leaves, the boots, the colors, the crisp- and in my case (since I live in SF), I love it bc it's Summertime. Some of the most glorious days occur during this time of year.. like this weekend for example. 2 beach days in a row? Stupid amazing.

I especially love the seasonal squash- mainly the varieties of odd sizes and shapes and their numerous, tremendous health benefits. How beneficial? Let me count thy ways.

There are Summer squash (like zucchini) and darker Winter squash (like Acorn, Butternut, Kabocha, Pumpkin and Spaghetti). The Summer kind contain much more water than the denser Winter variety; therefore the latter is packed with more nutrients. But really, all squash are rich in Carotene (that which helps prevent cancer and disease, high blood pressure and diabetes), Vitamin C and the B's- those which toughen up the immune system and prevent allergies as well as damaging effects of stress on the body. Lest we not forget how sweet the squash are. Adding some of this heart-healthy, rich, sweet squash to your dish makes for a balanced meal and leaves one not craving dessert so much. Try it!

Even though today's summery high temps called for a huge tangy salad to go with my sundress, I've really been in Fall- mode, and prepping for it since Fashion Week hit NY last month. Add to that the fact that I've been loading up on stew type ingredients in the Kitchen for the perfect thing to eat this season.

So I took to it. I made a stew. I loved it. It felt just the right bit of cozy on this incredibly mild night. I even enjoyed it up on my roof for a romantic sunset dinner.

Feels-like-Summer-but-its-Fall-Morrocan Stew
2 Tbsp Olive Oil
1 small Yellow Onion, diced
1 lb. Squash of choice ( I used Kabocha; slice/cut off skin with a knife; then cut into small pieces)
3 Organic baby Potatoes, diced
1/2 cup Organic Chickpeas
2 Organic Tomatoes, diced 
3/4 cup Veggie Broth
1/2 cup Green Olives in sea salt and water
1 Cinnamon stick (a wonderful anti-microbial food, but also gives the stew a beautiful flavor; you'll thank me for this)
1 tsp Cumin
1 tsp Turmeric
Salt and Pepper to taste

In a pot, heat oil and stir in onions and cook till translucent (about 3 min). Add in potatoes and squash, stirring together. Then come the tomatoes, broth, cinnamon and chickpeas. Stir up, cover and cook over low heat till squash is soft (about 15 min). Add in spices, salt and pepper. Turn off heat, throw in olives. Mix it up and serve over cooked grains of choice (I used brown + wild rice).

To make the meal even sweeter, the sunset from my roof was off the hinges. 
Cheerio to a fun-filled summery-fall weekend...

Nightshades have a bad rep: there are a lot of anecdotal references which claim that nightshade veggies such as eggplant, tomatoes and potatoes exacerbate joint inflammation due to their levels of alkaloids- which are naturally occurring chemicals produced by plants as primarily a means of self-defense from insects. There are a lot of members in the nightshade family but the most popular ones are the 3 noted above... 

Generally, nightshades should probably be avoided by those who suffer from Gout- which is a type of Arthritis where uric acid builds up in the joints and causes pain, swelling and inflammation. However there is not an exact science; everybody is built differently and needless to say, some are more sensitive to certain food than others. The best way to test this is to add or remove items from his/her diet and be vigilantly observant of what changes ensue or not. There is such a thing as eating something every once in a while; that's generally the approach I regularly implement.

Here's what you don't know about this particular nightshade that I'm so intrigued by: Eggplant provides a rich source of folic acid and potassium- nutrients that are incidentally necessary for pregnant women. They contain a multitude of vitamins and phytonutrients, and are a major source of cardio-protective fiber, Vitamin C/K/B6 and folate- not to mention big time antioxidants which naturalize free radical activity in the body. All this to say that eggplant in all its nutrient-dense properties helps keep blood sugar in check, helps lower cholesterol levels, improves the flexibility of blood vessels, and aids in digestive function.

Here's what I whipped up with early-fall CSA bounty!

Nightshade saute:
1/2 an Eggplant, sliced (reference 1st photo), then cut into bite size pieces
2 Organic Tomatoes, chopped
1 Organic Zucchini, chopped or spiralized (I did the latter and loved its noodly flair in this dish)
1/4 cup Fennel leaves
1 Shallot, minced
2 cloves garlic, minced
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Gluten-free Soy Sauce
1 tsp Salt
1/2 tsp Cayenne Pepper
Sprinkles of Black Pepper
Optional: 1/2 cup Brown Rice OR 1- 8oz. Package of Quinoa Pasta (I mixed in some tri-color Quinoa Fusili into the mix last minute and loved it)

In a skillet, heat up 3 tablespoons of Grapeseed or Olive Oil for 3 minutes and throw in garlic and shallot/onion till onions are translucent. Throw in eggplant and tomatoes (AND zucchini- only if using them chopped; if using them as spiralized, throw in later); cover and let cook over low heat for 7-10 minutes. Add in the rest of the ingredients: fennel leaves, salt, pepper, cayenne and soy sauce. Now is when you toss in spiralized zucchini (like I did above). Stop right here if you want to enjoy this as a saute- it's smoking good looking and yummy. To add a little more heartiness, serve with a side of cooked Brown Rice or throw in cooked pasta noodles like I did above; whether served with gluten-free carbo's or just alone, this is such a warm and winning Fall dish.
xoS

I just returned from more vacationing. Vacay this time around was nothing short of unforgettable because I spent a week at Burning Man with my wonderful bf and friends.. Making what one wants of it is what it's about. Numerous theories, rumors, and (good & bad) ideas exist surrounding the festival but suffice it to say that one must experience that ancient, sacred, dried-up lakebed for his/herself to truly judge...

My boyfriend (he was such a champ as a first time burner!) and I (second time burner) had an incredible time sharing in this experience with our amazing friends, a comfy camp and 50,000 or so others- disconnecting from encumbering real-worldliness. I'm still reeling, post-playa.

This morning, I took to a hearty, protein-rich breakfast of champions. It came together so nicely (and conveniently) because I had a bunch of ingredients left over from a bean salad I made the day before. Get this:

Susan's "Huevos Rancheros":
2-3 Farm Fresh Eggs
1 small tomato, chopped
1/4 cup cooked Quinoa
1/4 cup Organic Black beans
1 stalk celery, chopped (optional)
3 tablespoons crumbled Goat cheese (optional, or do non-goat if desired)

In a skillet, drop in 2 tablespoons of Grapeseed Oil over low heat. In a bowl, whisk together all ingredients: eggs, chopped tomatoes, cheese, quinoa, beans and generous black pepper and sprinkles of sea salt.
Scramble over medium heat and serve with a gluten-free or whole wheat tortilla. Toasty Tortilla Tip!: place over your oven range fire for 5 seconds; flip sides. Repeat about 3 times until toasty looking. Be vigilant and don't walk away or it WILL burn.

Happy Saturday!
xoS

A bouquet of Basil arrived in my CSA and I was floored to get the rare and beautiful purple variety. I can't get enough of this plant: not only does its unique aroma and flavor enhance all pasta dishes, but the health benefits are tremendous. A super anti-bacterial herb, Basil provides protection at the cellular level, protecting cell structure and chromosomes from radiation and oxygen-based damage. It also contains a bunch of cool "volatile" oils that qualify the plant as an anti-inflammatory food, protect against unwanted bacterial growth, and is a great source of Vitamin A and beta-carotene (a powerful anti-oxidant which prevents free-radicals from oxidizing cholesterol in your blood stream), Vitamin C, Iron and Calcium. Now that's quite a mighty plant looking out for you!

If you can't tell, we eat a lot of (Quinoa) Spaghetti in our household, mainly because it's simple (and quick and healthy and always delicious and exciting every time). The Basil bouquet inspired me for this version and bam, along came this very simple, homemade pasta sauce:

Tomato-Basil sauce with Summer Squash and Fennel
4 Organic Tomatoes, chopped
3/4 cup Basil leaves (green OR purple-- if you're ever so lucky)
2 Yellow Summer Squash, sliced
2 small Fennel stalks, chopped (use leaves as well)
1 small Shallot, chopped
1 big Garlic clove, minced
1 tsp. Sea Salt
2 tsp. Oregano
1 8oz. package of Quinoa Spaghetti, cooked and drained
2 Tbsp Oil (Olive or Grapeseed)

In a skillet, cook Garlic and Shallot in Oil for 3 minutes, till the smell just gets you. Add in chopped Tomatoes, stir and let cook over low heat for 10-12 minutes, till tomatoes are soft and can be crushed with your wooden stirring spoon. Add in Squash and Fennel, stir and cook for another 5-7 minutes. Lastly throw in Basil, salt, Oregano and generous Black Pepper. Let sit over low heat for another 10 minutes. Throw in cooked noodles to skillet of sauce, stir and serve.. Enjoy!